2 large potatoes, washed; do not peel
Peanut or corn oil for deep-frying
1 egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Cut each potato into 16 sticks.
Soak in ice water 2 hours; drain.
Dry thoroughly on paper towels.
Heat oil in deep-fryer (or 4 inches oil in large, deep saucepan) to 375
Dip sticks in egg; then roll in crumbs and cheese.
Deep-fry, 8 to 10 sticks at a time, until golden brown.
Repeat for remaining sticks. Serve as is or as dippers.
Servings: 32 Pieces
The All-American Potato Cookbook